Boil rice for 45 minutes, then drain. Saute vegetables in butter for a few minutes and then add to drained rice. Add chicken broth and water. Add Velveeta cheese, cubed and simmer for 1 1/2 to 2 hours. Just before serving add half and half. Garnish with bacon bits.

Note: This is a favorite to use up left over turkey after Thanksgiving. Turkey stock can be substituted for the chicken broth. This soup freezes well. But do not allow to cook in a crock pot for extended time or the rice will swell and it will not be soup.